January 22, 2013
2 egg whites
1/3 cup honey
1/2 cup sugar
1/4 cup water
1 1/2 cups heavy cream or nondairy creamer
1/2 tsp almond extract
1/2 cup dried cherries or ¾ cup pomegranate arils
2 oz (55 g) 72% chocolate, cut into pieces
1/2 cup crushed, toasted nuts such as hazelnuts, almonds, or pistachios
Beat egg whites until soft peaks form.
Combine honey, sugar, and water in a small but heavy-bottomed saucepan. Stir over low heat until sugar dissolves and syrup is clear. Raise heat and bring syrup to a boil. Boil without stirring for 2 minutes. Remove from heat.
Slowly and carefully beat the hot syrup into the egg whites, pouring in a thin stream. Continue beating until the meringue has cooled, about 5 minutes.
In a separate bowl, beat the cream with the almond extract until it reaches the consistency of sour cream. Fold the cream and almonds into the meringue. Gently fold in remaining ingredients. Place in a freezerproof container and then cover and freeze overnight.